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Stock your freezer with nutrient-dense beef delivered to your door.

By The Cut
Grass-fed Beef Filet Mignon (2 per pack)
Grass-fed Beef Filet Mignon (2 per pack) $29.95
Grass-fed New York Strip Steaks
Grass-fed New York Strip Steaks $52.00
Grass-fed Beef Ribeye Steaks (2 per pack)
Grass-fed Beef Ribeye Steaks (2 per pack) $67.96
Grass-fed Top Sirloin Steaks (2 per pack)
Grass-fed Top Sirloin Steaks (2 per pack) $46.00 $39.00
Grass-fed Ground Beef (1 lb)
Grass-fed Ground Beef (1 lb) $16.75 $14.15
Grass-fed Beef Gourmet Burger Patties
Grass-fed Beef Gourmet Burger Patties $18.95 $15.99
Beef Ancestral Blend (1 lb) 10% liver/heart mixed with Ground Beef
Beef Ancestral Blend (1 lb) 10% liver/heart mixed with Ground Beef $17.39
80/20 Ground Beef (1 lb)
80/20 Ground Beef (1 lb) $16.45 $14.95
Grass-fed Flank Steak
Grass-fed Flank Steak $38.00
Grass-fed Skirt Steak
Grass-fed Skirt Steak $32.97
Grass-fed CHUCK Roast
Grass-fed CHUCK Roast $69.00
Grass-fed Beef Brisket
Grass-fed Beef Brisket $69.00
Bavette Steak
Bavette Steak $26.00
Grass-fed Beef Fajita Meat ( 1 lb)
Grass-fed Beef Fajita Meat ( 1 lb) $14.95
Grass-fed Beef Stew Meat (1 lb)
Grass-fed Beef Stew Meat (1 lb) $15.25

The 7 Dirty Secrets the Meat Industry Spends Billions to Hide

The 7 Dirty Secrets the Meat Industry Spends Billions to Hide

 

The industrial meat industry has perfected the art of deception. With billions spent on advertising and packaging tricks, they’ve convinced millions of families that what they’re eating is safe, American-raised, and healthy.

The truth? Most of the meat on grocery store shelves is anything but safe.

Here are seven of the dirtiest secrets they don’t want you to know—and how you can protect your family.

 

 

Secret #1: “Grass-Fed” is Not Lifetime Grazed

There is no strict regulation on the “grass-fed” label. Most of the time, beef that is labeled “grass-fed” only ate grass for part of its life. In fact, 95% of cattle are finished on grain at the end of their life.

Grain finishing changes the animal’s fat profile and omega ratio. Grain-fed cattle have 4–6x more inflammatory omega-6 fats than anti-inflammatory omega-3 fats. That imbalance fuels inflammation—the root cause of heart disease, brain fog, joint pain, and chronic sickness.

 

 

Secret #2: How Grocery Stores Keep Meat “Fresh” with Gas

Here’s the behind-the-scenes science Big Ag doesn’t want you to know:

  • Meat has a natural pigment
    Fresh beef gets its color from a protein called myoglobin.
    When myoglobin is exposed to oxygen, it turns bright cherry red (oxymyoglobin).
    As the meat ages, oxygen breaks it down, and it turns brownish-gray—a normal, natural sign that the beef isn’t as fresh.

  • Enter the gas trick
    In Modified Atmosphere Packaging (MAP), processors remove most of the oxygen inside the plastic package. Instead, they pump in a gas mixture:

    • Carbon monoxide (CO) → binds to myoglobin, “freezing” the meat in that cherry-red color.

    • Carbon dioxide (CO₂) → slows bacterial growth.

    • Nitrogen (N₂) → filler gas to keep the package from collapsing.

  • What this does
    Carbon monoxide locks onto the myoglobin so tightly that it won’t turn brown even as the meat ages. To your eyes, it looks like it’s still fresh. But on the inside? That steak might already be losing texture, nutrients, and even starting to spoil.

  • How long does this last?
    Normally, fresh beef would lose its bright red color in 3–5 days. With MAP, grocery stores can stretch it 2–3 weeks, sometimes longer.

 

 

Secret #3: There May Be Glue in Your Meat

Ever seen a steak in the grocery store that looks almost too perfect? Same shape, same size, no seams? Chances are, it wasn’t one whole cut at all.

That’s where transglutaminase comes in—better known as meat glue.

How It Works

  • Transglutaminase is an enzyme that binds proteins together.

  • Processors take small scraps of beef (trimmings, pieces left over from breaking down larger cuts), sprinkle or mix them with meat glue, and press them into a mold.

  • After a few hours, those scraps have “fused” into a single piece that looks like a filet or a steak.

  • Once cooked, most people can’t tell the difference just by looking.

 

 

Secret #4: 97% Chicken is Bleached

Most people have no idea what happens to their chicken before it lands on that neat little styrofoam tray at the store. Let me pull back the curtain for you.

After birds are rushed down the line in massive factories, they don’t get treated with care or respect. Nope—those carcasses are dunked into giant tanks of cold water mixed with chlorine and bleach. Thousands of birds, all soaking together in the same chemical bath.

And here’s the kicker: chicken isn’t just rinsed off—it absorbs that water. Muscle tissue soaks it up like a sponge. By the time it’s packaged, that bird can be 8–12% heavier, not because it’s “meatier,” but because it’s holding onto chemical water. You’re literally paying for bleach water, not chicken.

 

 

Secret #5: The Ground Beef Game They Don’t Tell You About

The number of ranchers I’ve heard this from is honestly kind of crazy.

America raises really fatty beef. Most of us, though, are used to buying 90/10 lean ground beef (90% lean, 10% fat) at the grocery store. So how do they make that magic ratio happen?

They cheat.

Instead of just grinding up one animal and giving you what it naturally produces, the industry imports lean beef from other countries—places like Brazil or Australia—then mixes it with America’s fattier beef to hit that perfect 90/10 label.

The problem is:

  • You have no idea where that foreign beef came from.

  • You don’t know what standards it was raised under—antibiotics? hormones? feedlot waste? Nobody’s telling you.

  • You don’t even know if that ground beef in your package is from one cow, ten cows, or hundreds of cows all mixed together.

So that “all-American 90/10 ground beef” you think you’re feeding your family? It could be a Frankenstein mix of scraps from multiple countries, blended together to look tidy on a label.

 

 

Secret #6: The Truth About the “Product of USA” Label

For years, grocery stores have been playing a dirty little trick on you. That patriotic red, white, and blue “Product of USA” stamp on your meat? It didn’t mean what you thought it did.

Here’s how it worked:
If beef was imported from another country—Brazil, Uruguay, Australia, you name it—all the packers had to do was run it through a U.S. processing plant, slap a sticker on it, and suddenly it was “Product of USA.” Never mind that the animal was born, raised, and fed overseas. That label fooled millions of families into believing they were buying American beef when they weren’t.

But things are changing.
In March 2024, the USDA finally updated the rule. Now, if a package says “Product of USA,” it actually has to mean it. The animal must be:

  • Born in the USA

  • Raised in the USA

  • Slaughtered in the USA

  • Processed in the USA

This new rule doesn’t officially take effect until January 1, 2026.

 

 

Secret #7: Growth-Promoting Hormones in Beef

About two-thirds of all beef cattle in the U.S.—nearly 66%—receive growth-promoting hormones.

That means if you’re buying beef from the grocery store, odds are it came from a steer that had a hormone implant stuck in its ear.

How It Works

  • The Implant: Small pellets containing synthetic hormones like estrogen, progesterone, or testosterone are inserted under the skin of a calf’s ear. Sometimes chemical versions like zeranol (estrogen-like) or trenbolone acetate (testosterone-like) are used.

  • The Goal: These hormones boost growth rates and help cattle gain weight faster on less feed. Translation: more pounds of beef, quicker turnaround, and bigger profits for the packers.

  • The Process: The implant slowly releases hormones into the animal’s bloodstream over weeks or months, keeping growth and feed efficiency unnaturally high until slaughter.

  • The Result: Faster-growing, fatter cattle that can be sent to slaughter younger—meaning the industry gets more beef on the market in less time.

 

 

Welcome to Parker Pastures

Yes, our food system is broken. It’s toxic, full of dirty secrets, and the deeper you go down the rabbit hole, the more corruption you find.

But here’s the good news: there is still good, clean food out there. You just have to be intentional about finding it. And when you do—it’s worth it.

Hi, I'm Cloe owner of Parker Pastures.

At 19, I rushed home to my family’s ranch the moment I got the phone call: my mom had been diagnosed with cancer. Within months, I found myself running a ranch and a meat company—just trying to keep things afloat.

The love of ranching has been in my blood since before I was born. But as I watched my once-healthy mom suffer, I started asking the hard questions:

Why was she sick? What was really in our food?

Why did we live in a cycle where unhealthy food makes us sick, and sickness feeds a system that makes massive companies billions?

Why did most food lack nutrients—and even flavor?

Out in the fields surrounded by cows, my inbox began to flood with stories of health transformations from eating our clean, high-quality beef—and the quiet nudge of God led me to realize that keeping my family’s company alive wasn’t just about business anymore...It was my mission. 

Because the truth is: our disconnection from the land is wrecking our health. Our land is poisoned. And the ache for purpose is echoing in our souls—though it’s often drowned out by scrolling, busyness, and convenience.

Those little-girl dreams of being a rancher became a much bigger calling: To bring you, my friend, back through the ranch gate that’s been locked for far too long and help you trade processed junk for nutrient-dense meat that actually fuels your life.

Welcome to the land of connection through ranching.

I’m honored to serve you and I cannot wait for you to get your first box of meat—and begin this journey of living a life fueled by beef from a cow that ate grass.

 

 

 

References

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